Roast Chicken with Warm Bread Salad

kcet.org

Bria

1 (4-pound) whole chickens, giblets discarded

Kosher salt and pepper

4 (1-inch-thick) slices country-style bread (8 ounces), bottom crust removed, cut into ¾- to 1-inch pieces (5 cups)

¼ cup chicken broth

6 tablespoons plus 2 teaspoons extra-virgin olive oil

2 tablespoons champagne vinegar

1 teaspoon Dijon mustard

3 scallions, sliced thin

2 tablespoons dried currants

5 ounces (5 cups) baby arugula

Directions at kcet.org

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